STUDIES ON KEEPING QUALITY OF PICKLED CHICKEN IN FLEXIBLE POUCHES

Storage stability of chicken pickle in vinegar, packed in two types of pouches made from (i) metallized polyester/polyethylene and (ii) coex truded film of polyethylene/polyamide/ethylene-acrylic acid films has been studied for 90 and 180 days storage at (i) accelerated condition (38 degrees C with 90% RH), and (ii) normal or standard condition (27 degrees C with 65% RH). Except for a progressive increase in free fatt y acid, and peroxide value, no significant changes (P>0.05) in other c hemical parameters were observed. A decrease (P<0.05) in sensory quali ty occurred with storage. The product was found to be microbiologicall y safe. The experimental data indicated that both the types of pouches could be used to obtain shelf-life of 90 to 180 days under the condit ions investigated.